ABSTRACT
Peppers (Capsicum spp.) are a rich source of different bioactive compounds with potential health-promoting properties. Pepper fruits have numerous uses in culinary preparations that make this one of the most important vegetables and spices. This study investigated the evaluate the antioxidant activity of green chili pepper extracts on human red blood cells by comparison of different extraction method and treatments. Two solvents (water and methanol) was used to extract from green pepper compounds (fresh and after boiling process). The cytotoxic effect of sodium benzoate and fresh and boiled green chili pepper on human red blood cells was investigated. The obtained results show the protective effect of the extract from hot chili peppers on the negative effect of sodium benzoate. This effect was significantly dependent (p<0.05) on the type of source (fresh or boiled), not on the concentration of extract. Used type of solvent had statistical significant matter in C3 concentration of fresh vegetable. The highest protection gave fresh chili pepper extract.
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